Blackened Sirloin

PIn it

Introduction

This blackened sirloin uses a two-zone grill to build a dark, crusty exterior while keeping the interior medium-rare, and relies on a 10-minute rest to lock in the juices before slicing. The high-heat sear marks the meat in a crosshatch pattern, then a cooler zone finishes cooking gently so you don’t overshoot your target temperature. Serve it sliced thin against the grain with Béarnaise sauce.

Recipe Details

• Prep Time: 35 minutes
• Cook Time: 15 minutes
• Total Time: 50 minutes
• Servings: 2–3

Ingredients

• 1 top sirloin steak
• 2 tbsp black peppercorns, cracked
• 1 tsp salt
• 1 tbsp Cajun seasoning
• Olive oil

Instructions

1. Brush steak with oil. Season on both sides with seasoning, peppercorns, and salt. Let sit until room temperature, about 30 minutes.
2. Preheat grill to 2 settings: very high, and medium high.
3. Add steak to hottest part and cook 3 minutes per side, rotating 90 degrees halfway through each side to mark.
4. Move steak to medium high heat and cook, turning often, until internal temperature is 5°F (3°C) less than the desired “doneness”.
5. Remove to a plate and cover tightly with aluminum foil. Let rest 10 minutes.
6. Before serving, slice thinly across the grain on a 45 degree angle. Serve warm with Bearnaise sauce.

Variations

Reverse sear method: Cook the steak low and slow on the cooler zone first until it reaches 10°F below your target temp, then sear it hard on the hot side for 90 seconds per side. This gives you more control over the final internal temperature, especially useful for thicker cuts.

Herb butter instead of Béarnaise: Skip the sauce and top each slice with a pat of room-temperature butter mixed with fresh thyme, garlic, and lemon zest. The butter melts into the warm meat and requires no cooking.

Cast-iron skillet method: If you don’t have a two-zone grill, use a preheated cast-iron skillet over high heat on your stovetop. Sear 3 minutes per side, then transfer the skillet to a 400°F oven for 4–6 minutes to finish, depending on thickness.

Montreal-style seasoning swap: Replace the Cajun seasoning with equal amounts of cracked black pepper, coriander seed, garlic powder, and dried thyme for a different regional spice profile that’s less heat-forward and more savory.

Thicker cut variation: If using a 2-inch steak instead of a standard thickness, extend the medium-high cooking time by 3–4 minutes and use an instant-read thermometer to dial in your target temp precisely.

Tips for Success

Bring the steak to room temperature before cooking. The 30-minute sit allows the meat to cook more evenly from edge to center and prevents a cold interior when the exterior is properly blackened.

Use an instant-read thermometer. The rule of pulling the steak at 5°F below your target is only reliable if you know what “5°F below” actually means on your specific cut—a meat thermometer takes the guesswork out and prevents overcooking.

Don’t skip the 10-minute rest. Cutting into a hot steak immediately releases the juices onto the plate instead of keeping them inside the meat. A tight foil tent traps steam and keeps the steak warm while the muscle fibers relax.

Rotate 90 degrees, not just flip. Rotating halfway through each side creates the crosshatch char marks that define the dish visually and add textural contrast. If you simply flip once, you’ll get a solid sear with no pattern.

Let the grill recover between steaks. If cooking more than one steak, the grill temperature will drop when you add the cold meat. Wait 2–3 minutes after the first steak comes off before adding the second, so the heat returns to its target.

Storage and Reheating

Reheat on the stovetop in a cast-iron skillet over medium-high heat, laying the slices flat for 2–3 minutes, flipping halfway through. Alternatively, wrap loosely in foil and warm in a 300°F oven for 5 minutes, just enough to bring the meat back to serving temperature without drying it out.

FAQ

Can I cook this indoors without a grill?

Yes. Use a cast-iron skillet over high heat on your stovetop for the initial sear, then transfer the skillet to a 400°F oven to finish cooking, about 4–6 minutes depending on thickness.

Why pull the steak off at 5°F below the target temperature?

Carryover cooking—residual heat inside the meat—will raise the internal temperature by 3–5°F while the steak rests. Pulling early accounts for this and ensures you hit your target doneness after the 10-minute rest.

What’s the best way to slice it?

Use a sharp knife and cut against the grain at a 45-degree angle, as stated in the recipe. Cutting against the grain shortens muscle fibers and makes each slice more tender. The angle gives you slightly larger pieces that don’t shred.

Can I marinate the steak ahead of time?

Salting the meat more than 40 minutes in advance actually helps, as it breaks down surface proteins and improves browning. However, avoid acidic marinades (vinegar, citrus) for more than 2 hours, as they can make the exterior mushy before the sear.